Question

cuisine of Karnataka​

Answer 1

Explanation:

Mysore Masala Dosa: Staple Food Of Karnataka

Mysore Pak: People’s Favourite Dessert

Chow Chow Bhath: Two-in-one Dish

Ragi Mudde And Sopinna Saru: Healthylicious

Korri Gassi: Flavours Of Karnataka

Obbattu Or Holige: Sweet Parantha

Kane Rava Fry: Epicurean’s Delight

Bisi Bele Bath: South Indian Khichdi

Maddur Vada: Snack Time!

Coorg Pandi Curry: For Non-Vegetarians

Dahi Bada: Melange Of Tangy Flavours

Filter Coffee: Signature Beverage

Mangalorean Bhende Puli Koddel: Crunchy Texture

Udupi Tomato Rasam: Tangy Appetizer

Neer Dosa: Fluffy Laced Crepes

Kundapura Koli Saaru: Authentic Spices

Allugedda: Mashed Potatoes

Haalbai: Sweetful Delight

Mysore Bonda: Delicious Fried Snack

Pori Urundai: Puffed Rice And Jaggery

Chiroti: Flaky Pastry Circles

Answer 2

Explanation:

The cuisine of Karnataka includes the cuisines of the different regions and communities of Karnataka, namely, North Karnataka cuisine, South Karnataka cuisine, Udupi cuisine, Saraswat cuisine, Coorg cuisine, Mangalorean Catholic cuisine and Navayath cuisine.[1][2]

Karnataka cuisine includes both vegetarian and non-vegetarian. Ragi, which is a staple in Kannadiga cuisine is mentioned in the works of the poet Adikavi Pampa and in the ancient Sanskrit medical text Sushruta Samhita.[3]

Following are some of the different cuisines from Karnataka :

i) Uttara Karnataka Cuisine

ii) Karwar cuisine

iii) Udupi Cuisine

iv) Mangaluru cuisine

v) Kodagu or coorg cuisine

vi) Mysuru - Mandya cuisine

vii) Dakshina Kannada cuisines

viii) Malnad cuisine

ix) Ballari - Raichur cuisine

x) Davangere cuisine

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